Pepper Cheese Bread Recipe
Pepper Cheese Bread Recipe photo by Taste of Home
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Pepper Cheese Bread Recipe

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This yummy bread recipe makes two loaves, perfect for serving a crowd! —Jan Woodall, Indianapolis, Indiana
TOTAL TIME: Prep: 40 min. + rising Bake: 25 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 40 min. + rising Bake: 25 min. + cooling
MAKES: 24 servings


  • 1-1/2 cups finely diced green peppers
  • 3 tablespoons olive oil, divided
  • 2 tablespoons active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 1 teaspoon sugar
  • 1 cup 2% milk
  • 2 tablespoons honey
  • 1-1/2 teaspoons salt
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • 3 eggs
  • 4-1/2 cups all-purpose flour
  • 1/2 cup toasted wheat germ
  • 1 tablespoon water

Nutritional Facts

1 slice: 143 calories, 3g fat (2g saturated fat), 35mg cholesterol, 205mg sodium, 22g carbohydrate (3g sugars, 1g fiber), 6g protein.


  1. In a small skillet, saute peppers in 1 tablespoon oil for 15 minutes or until tender; set aside.
  2. In a large bowl, dissolve the yeast and sugar in warm water; let stand for 5 minutes. In a large saucepan, heat the milk, honey, salt and remaining oil to 110°-115°. Remove from the heat; stir in the cheese. Stir in 2 eggs and reserved peppers; add to yeast mixture. Add 2 cups flour and wheat germ; beat until smooth. Sir in enough remaining flour to form a soft dough. Do not knead. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down; spoon into two greased 8-in. x 4-in. loaf pans. Cover and let rise until doubled, about 1 hour.
  4. Beat water and remaining egg; brush over loaves. Bake at 375° for 25-30 minutes or until golden brown. Yield: 2 loaves (12 slices each).
Originally published as Pepper Cheese Bread in Taste of Home October/November 2000, p44

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rufgator User ID: 7219111 28409
Reviewed Nov. 5, 2013

"great! enjoyed by all."

carol_ds User ID: 5398876 33435
Reviewed Sep. 29, 2013

"This was quick and easy and tasted excellent with bean soup. I used rapid rise yeast so only had to raise it once and replaced wheat germ with cornmeal because that was what was on hand."

sddeck User ID: 7279512 81696
Reviewed Sep. 29, 2013

"Delicious bread. Perfect to be served with soup & salad."

ashdel User ID: 780897 28408
Reviewed Sep. 27, 2013

"I used whole wheat flour instead of wheat germ. I also sautéed about 8small jalapeños instead of green peppers. The bread was delicious. Will definitely make this again."

brudus User ID: 6293225 87559
Reviewed Sep. 26, 2013

"My family loves it...."

piehlar User ID: 4350572 32350
Reviewed Sep. 25, 2013

"This recipe really showcases the flavors of the green peppers and cheddar cheese. I like to use sharp cheddar. When we have a bumper crop of peppers, this is a delicious way to use them."

babs14075 User ID: 6497743 87558
Reviewed Sep. 25, 2013

"Can this be made in a bread machine?"

poconopat User ID: 6903766 42139
Reviewed Sep. 25, 2013

"Is the wheat germ really necessary? What does it add? Can I substitute more flour or other ingredient?"

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